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Index
Cover
Title Page
Dedication
Contents
Foreword
Introduction
Part One: The Basics
Chapter One: Selecting Ingredients
Chapter Two: Techniques
Chapter Three: Flavor Fusions
Chapter Four: Pairings and Presentation
Part Two: The Chocolates
Chapter Five: Truffles
Classic Dark 72 Percent
Classic Milk 38 Percent
Pistachio-Kirsch
Candy Cane
Lemongrass-Coconut
Sesame
Gingerbread
Honey-Thyme
Caribbean Cocktail
South of the Border
Banana Caramel
Peanut Butter Sizzle
Chapter Six: Molded Chocolates
Fennel
Lime-Pastis
Mango-Mint-Coriander
Red Rose
Vanilla
Hazelnut Praline
Cinnamon-Hazelnut
Salted Caramel
Peanut Butter and Jam
Candy Apple
Triple Espresso-Vanilla
Chapter Seven: Hand-Dipped Chocolates
Bittersweet 64 Percent
Grand Marnier
Jasmine Tea
Coffee-Hazelnut
Ginger Crunch
Five-Spice Praline
Raspberry-Wasabi
Strawberry-Balsamic
Peppered Pineapple
Chapter Eight: Fun Chocolate Confections
Chocolate Shotts™ Cookies
Drinking Chocolate
Chocolate Lollipops
Fruit and Nut Tablets
Crispy Crunchies
Chocolate-Covered Caramel Popcorn
Rocky Rhode Island Candy Bar
Turtle Tablets
Sources
Acknowledgments
About the Author
About the Photographer
Index
Copyright Page
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